Friday, December 12, 2014

Juicing in Winter

For many raw food lovers living in the Northern hemisphere winter poses a dilemma of sorts. Organic locally grown products become a bit scarce, but there is still a lot to chose from: cabbage, kale, root vegetables, winter squashes, persimmons, pomegranates, citrus fruit... 

When temperatures move towards zero degrees and below, many people crave warming comfort foods. Juice or a salad is not always the first choice when you feel like having a bowl of steaming carrot-ginger soup.

I do not believe that you have to give up juicing during the cold winter months. Quite the contrary. You can continue your juicing routine, but you have to chose the ingredients wisely. For instance, cucumbers are fantastic when you want to stay hydrated, but they are considered to be cooling not warming vegetables. If you want to use cucumbers in your winter juices you will have to add something warming to your juice. Say, something like hot jalapeno pepper and leeks.

My winter juices are mostly made of root vegetable, cabbage, kale, apples, and citrus fruit. I add fresh ginger root, fresh turmeric root, and hot chili peppers. I also add cultured vegetables, fresh herbs and spices to make my juices taste different every time I make them. And I always add a few drops of virgin olive oil or a cold pressed flax or hemp oil. Fat is necessary for the absorption of fat-soluble vitamins. It also add energy for the body to burn. 

~ Winter Juice Recipe ~

  • 2 large beets
  • 1 large sweet potato
  • 1 parsnip
  • 2 apples
  • 1 orange
  • 1 hot pepper
  • 1 inch fresh turmeric root

  • Pass all the ingredients through a juicer. 
  • Pour juice into glasses and add 1/2 tsp cold pressed hemp oil to each glass. Mix well and enjoy in good company!
Tip: Save the leftover pulp! You can use it to make raw crackers or raw burgers. Add it to smoothies or make a raw soup.
    In radiant health - passionately raw - Dominique

    Also of interest: How to Stay Raw in Winter

    Dominique Allmon©2014


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